Hungarian Noodles with Cabbage
A Slavic-inspired dish is a snap when made with packaged, shredded mixed cabbage. Accompany this entree with a salad of romaine lettuce, tomato wedges and sliced carrots, plus some nice crusty Italian bread.
|Author:||Inspired by Vegetarian Times|
|2 tbsp.||olive oil|
|4 to 6 pieces||soy "sausage"|
|1 large||onion, quartered and thinly sliced|
|16- oz.||cabbage, shredded|
|3/4 cups||vegetable broth, low-sodium|
|8 oz||wide egg noodles|
|2 tbsp.||fresh Italian parsley, chopped|
|1 tbsp.||poppy seeds|
- Bring large pot of water to boil for noodles.
- Meanwhile, in a large, wide skillet, heat 1 tbsp. of oil over medium heat. Add soy "sausage" and cook, turning often, until browned on all sides, about 7 minutes.
- In same skillet, heat remaining 1-tablespoon oil over medium heat. Add onion, and cook, stirring often, until golden, about 8 minutes. Stir in cabbage and broth. Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes.
- While cabbage is cooking, add noodles to boiling water. Cook until just tender, about 10 minutes. Cut soy sausage into 1/2" thick rounds.
- Drain noodles well. Transfer to large serving dish. Add cooked cabbage, soy sausage, parsley, poppy seeds, 1/2 tsp. salt, and 1/2 tsp. freshly ground pepper. Toss gently to combine. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 4g||16%|
|Total Sugars 0g|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.